ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Green Summer Risotto

Quentin Bacon
Yield Makes 6 servings (serving size: 1 1/4 cups)

Ingredients

  • 2 tablespoons olive oil
  • 1 cup sliced scallions
  • 1 diced celery stalk
  • 1/4 teaspoon each salt and pepper
  • 1 cup Arborio rice
  • 1/4 teaspoon each salt and pepper
  • 1/2 cup dry vermouth
  • 2 1/2 cups chicken broth
  • 1 (5-ounce) package baby spinach
  • 2 cups fresh peas
  • 2 cups chicken broth
  • 2 tablespoons fresh chopped mint
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 1 cup grated Parmesan cheese
  • 2 ounces sliced prosciutto

Nutrition Information

  • calories 430
  • fat 12 g
  • satfat 4 g
  • monofat 5 g
  • polyfat 1 g
  • protein 21 g
  • carbohydrate 57 g
  • fiber 5 g
  • cholesterol 21 mg
  • iron 3 mg
  • sodium 665 mg
  • calcium 224 mg

How to Make It

  1. Heat olive oil in a saucepan over medium heat; add sliced scallions, diced celery, and 1/4 teaspoon each salt and pepper. Cook until tender. Add rice, and stir for 2 minutes or until opaque. Season with 1/4 teaspoon each salt and pepper. Add vermouth, and cook for 2 minutes or until absorbed. Add 2 1/2 cups chicken broth, 1/2 cup at a time, stirring frequently. Stir in spinach, chopped, and fresh peas; cook. Over next 10 minutes, gradually add 2 more cups broth until rice is creamy and tender. Stir in mint, lemon zest, lemon juice, and Parmesan cheese; add sliced prosciutto. Serve.